Venues

Sel et Poivre

Sel et Poivre
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  • Phone Number 0118849037
  • Location The Quartermain Inn, 60 West Road South, Morningside, Johannesburg
  • email info@lepetitsel.co.za
  • Website URL www.seletpoivre.co.za
  • Opening Hours

    Breakfast: Monday to Sunday 6.30am to 10am

    Lunch: Monday to Sunday 12noon to 2.30pm

    Dinner: Monday to Sunday 6pm to 10pm

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Cost
R195 avg main meal
Ambience
Classic elegance, Family friendly
Food
Fine-dining food, French
Payment
Amex, Mastercard, Visa

Critic's review

Xolisa Phillip

Food
The French-inspired menu serves a classic selection through the day. Starters include green salad, honey whipped goat’s cheese on pissaladiere (a type of French bread) with a sliced basil leaf and chicken breast salad with avocado, feta and greens.

Mains such as beef fillet, rump, black olive stuffed chicken on grilled zucchini, steak tartar with béarnaise sauce and chips and beer battered yellowtail on steamed vegetables are a nod to classic French cuisine while decadent desserts of warm apple tart with rum and raisin ice cream, lemon tart and a cheese platter are also featured.

The deboned leg of lamb, in mustard sauce, served with butternut gratin and steamed vegetables make for a delicious combination. The butternut and potato gratin is well-season. The steamed vegetables are packed with flavour. It’s really hard to imagine going wrong with lamb – it’s always a safe pick and the Sel et Poivre variant did not disappoint. The combination of the lamb and mustard sauce creates interesting flavour notes – tangy, a hint of sour, slight sweetness and savoury.

Drinks
The wine list is extensive with many options to choose from. It features various blends of shiraz, chardonnays, merlots, pinot noirs and pinotages.

Service
From the security guards who welcome guests at the gate to the doormen and waitrons, the service is superb. Polite, attentive and efficient sums up the customer experience. Sel et Poivre serves up a consistent dose of an authentic and understated brand of service excellence. They sure do know how to make guests and walk-in customers feel welcome and valued.

Ambience
The restaurant is attached to the Quatermain Hotel which adds that formal touch to it and all the hallmarks of a 4.5-star establishment. However, don’t be fooled by this, there are no stuffy rules or even a strict dress code.

Guests come as they are and are welcomed as such. There’s a choice of indoor or outdoor seating, where guests are free to smoke and soak up the sun. No one is made to feel out of place here – the mature, the young at heart, the adventurous and families you name it, all are embraced.

And…
The churros con chocolate are quite a treat. The pastry is warm and fluffy – it melts in the mouth and is sweet enough but not overpowering or overwhelming. Be warned: one serving is enough for two adults.

(September 2016)

Eat Out critics dine anonymously and pay for their meals in full. Read our editorial policy here.

 

 

 

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  • Service
  • Food
  • Jodi-Ann Pearton

    Food
    The cuisine, prepared by the extremely talented and kind-hearted chef Coco Reinarhz, is simplistic and rustic, showing good flavours, and you can see a lot of attention has gone into preparing each item correctly. As for the menu, it is a case of ‘what you see is what you get’. The portions are on the larger size and will satisfy even the hungriest diner. Try the more traditional dishes on the menu such as snails and tomatoes vol-au-vent, or the duck and foie gras on a peach tarte tatin, or the grilled salmon with crispy skin, served with green peas and mashed potato. The traditional steak tartare is also worth considering. Starches can be changed to suite the diner’s palate. The presentation of the food reminds one of European café style dining.

    Drinks
    A lovely wine list with something for everyone, with a couple of very exciting vintages that may come as a pleasant surprise. You may have to ask to see the list though.

    Service
    Service needs some attention – you may have to ask for the wine list, as it might not be offered to you automatically. The delivery of the food and drinks is also quite slow, there seems to be no sense of urgency here.

    Ambience
    The atmosphere is rather old school; it feels somewhat like an old-fashioned hotel dining hall. There is room for improvement here, as it’s very quiet, a touch austere and cold.

    And…
    There is a specials menu with all kinds of chef’s specials, which may tickle the appetite of curious diners.

  • Jodi-Ann Pearton

    Food
    The cuisine, prepared by the extremely talented and kind-hearted chef Coco Reinarhz, is simplistic and rustic, showing good flavours, and you can see a lot of attention has gone into preparing each item correctly. As for the menu, it is a case of ‘what you see is what you get’. The portions are on the larger size and will satisfy even the hungriest diner. Try the more traditional dishes on the menu such as snails and tomatoes vol-au-vent, or the duck and foie gras on a peach tarte tatin, or the grilled salmon with crispy skin, served with green peas and mashed potato. The traditional steak tartare is also worth considering. Starches can be changed to suite the diner’s palate. The presentation of the food reminds one of European café style dining.

    Drinks
    A lovely wine list with something for everyone, with a couple of very exciting vintages that may come as a pleasant surprise. You may have to ask to see the list though.

    Service
    Service needs some attention – you may have to ask for the wine list, as it might not be offered to you automatically. The delivery of the food and drinks is also quite slow, there seems to be no sense of urgency here.

    Ambience
    The atmosphere is rather old school; it feels somewhat like an old-fashioned hotel dining hall. There is room for improvement here, as it’s very quiet, a touch austere and cold.

    And…
    There is a specials menu with all kinds of chef’s specials, which may tickle the appetite of curious diners.
    October 2015

  • Hennie Fisher

    Food 
    Most dishes are rooted in the French cuisine, but with a modern African feel. Given this qualification, starters like salmon and grapefruit tartare with pine nuts; foie gras terrine with fig compote; a clafouti with cocktail tomatoes and goat's cheese; and grilled lamb kebabs with tabouleh make sense. Main courses include dishes such as roasted kabeljou with crispy coppa; sliced pork fillet with quince; and line fish and ginger cassolette. Desserts may include treat like a Parisian flan; dark chocolate moelleux (molten chocolate cake) with berries; a nectarine tarte tatin; or a fresh seasonal fruit tartare.

    Drinks 
    A beautifully compiled wine list. A section of special reds precedes in impressive list of Champagnes and MCCs. South African varietals are afforded their own section, and each entry lists the vintage and origin of the wine.

    Service 
    The advantage of a restaurant in a hotel is that its doors are always open. This smart, contemporary flagship restaurant of Coco Reinarhz (he also owns Le Petit Sel and Le Sel at The Cradle) appears to employ mostly men of Afro-Franco origin, which contributes a sassiness befitting a restaurant in a city as cosmopolitan as Johannesburg.

    Ambience 
    The restaurant is simply but tastefully decorated and looks the part of a hotel dining room, but they also have a lovely seating area outside under shady trees. It's a case of simple and unfussy elegance.

    And… 
    The menu is compiled by a true professional, with traditional sections of starters, mains and desserts. But, as would be expected from a man with his finger on the pulse of new developments, provision is also made for healthy meals, light meals and comfort food. The comfort food section includes lovely possibilities such as potato rösti with smoked salmon, beef fillet with flambéed mushroom sauce, and beef tartare with French fries and Béarnaise sauce.

    (July 2014)

  • This flagship restaurant of Coco Reinharz offers Franco Africa on a plate. A good spot for business meetings, the restaurant also offers much for dedicated food lovers. Highlights include prawn-tail curry with fresh apple and coriander; broccoli and cauliflower ‘couscous’ salad (almost like tabbouleh); springbok with sweet potato and butternut cubes; and the dish featured in the first season of MasterChef SA, lamb, baba ganoush and deep-fried artichoke.
  • Food
    Prawn tail curry casserole with fresh coriander and sesame seed oil is a brilliant little dish, filling that gap between soup and casserole. Another must-try is a broccoli and cauliflower couscous with tomato salsa; it’s a great vegetarian option. The menu currently also features Sel et Poivre’s Masterchef dish: North African lamb with aniseed jus, artichokes and baba ganoush.

    Wine
    The wine list is comprehensive and well-designed, ranging from Champagne and white cuvée specials to unusual wines such as Miko Chardonnay Sur Lie, Sequillo Red, Remhoogte Estate Bonne Nouvelle (a Cape blend), Almenkerk 2009 Sauvignon Blanc and ten fantastic pinot noirs, while the international selection includes countries like Chile, France, Italy and Spain. Wine by the glass is decanted in a little carafe, which is quite a nice touch.

    Service
    Most of the staff speak English with a delicious foreign accent, and we all know that food descriptions with a certain je ne sais quoi beat the other variety hands down. Waiters are adept at food and wine pairings, while crumbing down is done without ever making you feel that you’ve offended all of humanity by making a mess on the table.

    Ambience
    The deep burnt orange/terracotta walls contrast nicely with crisp white tables and gleaming glass and flatware. Set inside a small boutique hotel, the restaurant always has guests coming and going, while the veranda seems to be the perfect spot to have a glass of bubbly, whatever the time of the day or the occasion.

    And...
    Chef patron Coco Reinarhz is responsible for this sassy establishment with its sophisticated food and faultless front-of-house operations. The man is briskly establishing an African restaurant empire, with a new venture opening soon in the Angolan capital, Luanda. (HF, October 2012)

User reviews

  • I was extremely disappointed with this restaurant. From musty carpets and poor service to average-tasting food, I was highly unimpressed. The restaurant was fairly empty and yet one hour after ordering our food, it had still not arrived. No one came to attend to us for at least 15 minutes. We eventually paid the bill and left without eating the food. I would not recommend this place to anyone.

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  • We were disappointed by this restaurant during our dinner on Friday night. The venue and service are great, but the food was disappointing and did not nearly live up to our expectations.

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  • I love French food, and this is the best French restaurant I have been to. I went for the French red pepper soup and prawn and mascapone linguine. Amazing. Really worth a visit.

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  • Despite being pricey, we found the menu to be imaginative and the food flavourful. Worth a visit.

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  • Very disappointing. Food does not bear up to wonderful sounding menu and the presentation is very dated. Service was uninspiring and the overall experience was mediocre at best.

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  • Its the extra things that restaurants do that add to its excellence. Coco from Sel et Poivre and his team do just that, from the fresh ingredients, well presented and delicous food to the correctly stored and great selection of wines that are also available by the glass and kept fresh by the wine sense argon gas system. The service we received from the front of house man Peter was also very efficient and well-informed.
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  • An evening of disappointment ,poor food, unskilled but enthusiastic service and no ambience. Over priced, over rated and the indifference from management ,including chef Coco, on complaining. Only keeps going from guests at conferences at the hotel.
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  • An evening of disappointment ,poor food, unskilled but enthusiastic service and no ambience. Over priced, over rated and the indifference from management ,including chef Coco, on complaining. Only keeps going from guests at conferences at the hotel.
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  • The first 10 minutes were spent trying to locate the source of an icy breeze blowing across our table. The menu is ostentatious and expensive compared to food that actually arrives. All in all an utter disappointment that I would not recommend.
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  • Most dissapointing. Rolls were stale and cold , calamari starter served luke warm on a cold plate and not once did the waiter top up our wine glasses ! Service generally poor with no supervision.They wont see me again.
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  • A group of us went to sel et poivre last night. We waited far too long for wine to arrive. The food looked like it had been thrown on the plate. The starters were all disappoining. Of the mains, the fillet was over cooked as was the loin of lamb. I was disappointed with the restaurant as it appears to have a good reputation and yet the food was far from impressive.
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  • Having been fans of Ma Passion in Greenside we drove all the way from Pretoria and were well rewarded for our efforts. The lovely Jolene provided immaculate service and the food was outstanding. My starter of crab cakes was simple, elegant and delicious. My wife was very taken with the confit of quail salad. The salmon main was perfectly rare. Thank heavens that this well trained, stylish and innovative chef is back on the Johannesburg restaurant scene - we have missed him.
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Facilities

  • Accepts credit cards
  • Accommodation
  • Alfresco
  • Booking required
  • Breakfast
  • Child friendly
  • Dinner
  • Food
  • Functions
  • Licensed
  • Lunch
  • Parking
  • Serves food
  • Smoking
  • Takeaways
  • Vegetarian
  • WiFi

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